Wineries

Mormoraia

Mormoraia extends over 100 hectares in total, of which 30 are planted with vineyards and 10 with olive groves; nestled in the heart of Tuscany, on the hills of San Gimignano, in a panoramic position of rare beauty.

The cultivation of vineyards and olive groves, supervised by Giuseppe Passoni, owner of Mormoraia, is held with the utmost respect for the land and the environment.

The tasting takes place in the wine bar of the Farmhouse on the enchanting terrace overlooking the vineyards and the olive groves in the wonderful frame of the towers of San Gimignano.

The production is spread through the most modern winemaking techniques, including computerized temperature control during fermentation of the grape must.

The barrels and the French oak barriques used in the aging process allow the achievement of high levels of quality in the Mormoraia wines, appreciated all over the world and featured in the most prestigious gastronomic guides.

Montenidoli

Montenidoli, the mount of the small nests:

Land of the Triassic in altitude, the oldest of Tuscany, precious for its minerals for red wines;

Land of the Quaternary on the slopes, where the calcareous sediment, left by the Ligurian Sea, supply and make fragrant white wines.

The Etruscans were the first to discover this treasure and planted vineyards, then the Romans and then the Templar Knights came; we arrived in 1965 to stoop to this land and to question it: we continue to discover its wealth.

It is a land devoted to vine and olive: for 41 years we have awakened old abandoned vineyards and olive trees covered in brambles.

The "Sono Montenidoli" wine comes from mass selection: native wine.

Vernaccia di San Gimignano in three different vinifications.

Chianti Colli Senesi in three different vinifications.

The three wines of the history: Canaiuolo, Il Templare, Vinbrusco.

All these nine wines have had over the years prestigious awards and prizes.

Cesani

The Cesani family has been running for more than 50 years a farm known for the quality of its wines, its oilve oil and its saffron.

The company covers an area of 19 hectares and has an average altitude of 300 meters above sea level, and cultivates mostly native vineyards such as Vernaccia di San Gimignano and Sangiovese.

Cappella Sant'Andrea

Azienda Agricola Cappella Sant’Andrea was founded thanks to the passion and entrepreneurial skills of Giovanni Leoncini who, along with his father Renato, bought in the fifties the sharecropping farm where now the company stands, extending for approximately thirty hectares, a kilometer far from the picturesque medieval town of San Gimignano. In the nineties, together with his daughter Antonella, Giovanni decided to build a new winery and to increase productivity by purchasing land and creating new vineyards. These were the years in which the company’s most important wines, San Gimignano Rosso DOC Serreto and Vernaccia Rialto Selection were produced, created by Giovanni and by the oenologist Paolo Salvi with the collaboration of Giulio Gambelli. Today Flavia and Francesco are the fourth generation of this family of passionate winemakers.

Cà del Vispo

After a business trip in the Siena Lands, my parents, in 1983, decided to sell our vineyards in Trentino and to buy a small farm in San Gimignano, a place that had attracted them. I was only 11 years old when we moved and I grew up here and, after several experiences, I decided to undertake this long journey, starting to produce quality grapes in the vineyard, while I was doing my first experiences in the winery. In 1996, after some visits, I would say, eye opening, in various wineries in Italy and abroad, I began to bottle my wines. In 1997 I began the marketing of Vernaccia di San Gimignano, Chianti Colli Senesi and Cruter. Today, after the modernization of the winery, the purchase of new land and the restructuring of the vineyards, the company covers an area of ​​35 hectares of which 20 hectares of vineyard. The tradition, the passion, the desire to improve and learn day after day, they brought me here. Today the company produces about 150,000 bottles divided into 10 types. Various awards were received by the Italian and foreign press. Our products are marketed in Italy and exported to America, Europe and Asia.

Abbazia Monte Oliveto

The farm is dominated by the historic abbey built in 1340 by the Olivetan Benedictine Monks. Its soils of marine origin, composed of yellow sands and clays, and the continental climate, create the ideal conditions for the cultivation of grapes and olives. The estate produces, in the 18 hectares of vineyards, one of the oldest and most prestigious wines in Italy: Vernaccia di San Gimignano.

Obtained from a noble vineyard already celebrated at the time of Dante Alighieri, Vernaccia was the first Italian wine to obtain already in the year 1966 the DOC, which became later Controlled and Guaranteed Designation of Origin in 1993. From the farm, located in an charming location, you can enjoy the spectacular view of the nearby town of San Gimignano with its a hundred towers.

Signano

Le Rote

Le Rote, of Massimo Scotti, covers an area on a surface of more or less 200 hectares, of which 22 are specialized vineyard and 5 are cultivated with olive trees, on the Hills of San Gimignano in the province of Siena.

S.A.P. Società Agricola Pietrafitta S.r.l.

The Farm of Pietrafitta is also a wine company, that extends for 300 hectars on hills of San Gimignano and has 40 hectars of vineyards and 20 hectars of olives.
Our passion for natural products is combined with the carefulness to our guests, therefore we like to suggest our wines.

San Quirico

San Quirico is company owned by Andrea Vecchione, cultivating thirty hectares of land according to the dictates of organic farming.

Azienda Agricola Fontaleoni

The company was founded in 1959 thanks to Giovanni and Bruna Troiani; it is still family–run, now covers 45 hectares of land planted with olive groves and vineyards, partly arable and woodland.
The vineyards are located on predominantly hilly lands, of medium texture, lightweight, suitable for the production of quality wines.
They are still handcrafted with forms spurred cordon and guyot, according to the ancient Tuscan tradition.
The grapes are then harvested in September, always by hand, and transferred in the wine cellar, where the fermentation of wine and finally bottling take place.

Tenuta Le Calcinaie

From 1995 on the estate produces grapes by biological methods: this means copper and sulfur salts as antiparassite insecticides and genuine fertilizer; that is, products with a very low toxicity.
Then from 2001, our wine-making itself is a certified biological process. All my efforts go towards a continuing qualitative improvement of the wines we produce: quality above all.